Boursin Spinach & Sun dried Tomato Orzo Bake a recipe you can prep in 5 minutes! Want The R
Boursin Spinach & Sun dried Tomato Orzo Bake a recipe you can prep in 5 minutes! 👏 WANT THE R is a easy American recipe that serves 4. 350 calories per serving. Recipe by sammy montgoms on YouTube.
Prep: 5 min | Cook: 12 min | Total: 20 min
Cost: $7.30 total, $1.83 per serving
Ingredients
- 1 cup Orzo Pasta (dry)
- 2 cloves Garlic (minced)
- 1/4 cup Sun‑Dried Tomatoes (with their oil, roughly chopped)
- 1 cup Vegetable Stock (low‑sodium)
- 1 cup Smoked White Cheddar (shredded)
- 2 cups Fresh Spinach (loosely packed, washed)
- to taste Salt
- to taste Black Pepper
Instructions
Preheat Oven & Prepare Ingredients
Preheat the oven to 375°F (190°C). While it heats, mince the garlic, chop the sun‑dried tomatoes (with oil), and measure out the orzo, stock, cheese, and spinach.
Time: PT5M
Temperature: 375°F
Combine Base Ingredients
In the oven‑safe baking dish, combine the dry orzo, minced garlic, chopped sun‑dried tomatoes with their oil, and the vegetable stock. Stir to distribute evenly. Cover tightly with aluminum foil.
Time: PT5M
Temperature: 375°F
First Bake (90% Done)
Place the covered dish in the preheated oven and bake for about 5‑7 minutes, until the orzo is almost tender and most of the liquid is absorbed.
Time: PT7M
Temperature: 375°F
Add Cheese & Spinach
Remove the dish (use oven mitts). Stir the partially cooked orzo, then sprinkle the shredded smoked white cheddar over the top and scatter the fresh spinach. Re‑cover with foil.
Time: PT2M
Second Bake (Finish)
Return the dish to the oven and bake for another 5 minutes, or until the cheese is fully melted and the spinach is wilted.
Time: PT5M
Temperature: 375°F
Rest & Serve
Remove from oven, let sit uncovered for 2 minutes to allow the sauce to thicken, then fluff with a fork and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Orzo Pasta: Arborio rice, small pasta shapes
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Sun‑Dried Tomatoes: dry‑packed sun‑dried tomatoes (rehydrated), cherry tomatoes
- Instead of Vegetable Stock: chicken stock, water with bouillon
- Instead of Smoked White Cheddar: smoked mozzarella, regular sharp cheddar
- Instead of Fresh Spinach: baby kale, Swiss chard (chopped)
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Oven‑Safe Baking Dish
- Aluminum Foil
- Mixing Bowl
- Chef’s Knife
- Measuring Cups
- Oven
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Cover the dish tightly with foil during the first bake to trap steam.
- Add the smoked cheddar and spinach only after the orzo is 90% cooked.
- Do not over‑bake the second round; the cheese should melt but not brown.
Chef Tips from the Video
- Use a high‑quality smoked white cheddar for the best depth of flavor.
- Reserve a tablespoon of the sun‑dried tomato oil to drizzle over the finished dish for extra richness.
- For a spicy kick, add a pinch of red‑pepper flakes with the garlic.
Troubleshooting
Orzo is too dry after the first bake.
Add an extra ¼ cup of vegetable stock, stir, and continue baking.
Cheese does not melt fully.
Increase the second bake by 1‑2 minutes or uncover for the last minute to allow direct heat.
Spinach remains soggy.
Pat the spinach dry before adding, or add it in a thin layer and let residual heat wilt it quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of stock.
Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat, adding a little extra stock to restore creaminess.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Measure and chop all ingredients ahead of time; the bake itself is only ~12 minutes.
- The dish can be assembled, covered, and refrigerated for up to 24 hours before the final bake.
Frequently Asked Questions
What is the cultural significance and history of orzo in American cuisine?
Orzo, originally an Italian pasta shaped like rice, became popular in the United States after World War II when Italian immigrants introduced it. In American cooking it is often used in soups, salads, and baked dishes like this quick spinach and sun‑dried tomato version.
What are traditional regional variations of baked orzo dishes in Mediterranean cuisine?
Mediterranean baked orzo dishes vary by country: Greek pastitsio layers orzo with meat sauce and béchamel, while in Turkey orzo (şehriye) is baked with vegetables and cheese. This recipe adapts those ideas using sun‑dried tomatoes and smoked cheddar for an American twist.
How is Borsin Spinach and Sun‑Dried Tomato Orzo traditionally served in the United States?
In the United States this type of baked orzo is typically served as a main‑course side at family dinners or casual gatherings, often accompanied by a simple green salad or crusty bread to soak up the creamy sauce.
What occasions or celebrations is Borsin Spinach and Sun‑Dried Tomato Orzo associated with in American home cooking?
Because it’s quick and one‑pan, the dish is popular for weeknight meals, potlucks, and informal holiday gatherings such as Thanksgiving side dishes or New Year’s brunches.
What authentic ingredients are essential for Borsin Spinach and Sun‑Dried Tomato Orzo versus acceptable substitutes?
Authentic ingredients include dry orzo, sun‑dried tomatoes packed in oil, smoked white cheddar, and fresh spinach. Acceptable substitutes are Arborio rice for a risotto‑like texture, smoked mozzarella for a milder cheese, or kale in place of spinach.
What other American dishes pair well with Borsin Spinach and Sun‑Dried Tomato Orzo?
It pairs nicely with grilled chicken, roasted salmon, or a simple lemon‑herb roasted pork tenderloin. A crisp Caesar salad or garlic‑bread also complements the creamy orzo.
What are the most common mistakes to avoid when making Borsin Spinach and Sun‑Dried Tomato Orzo?
Common mistakes include not sealing the foil tightly, which lets steam escape and leaves the orzo undercooked, and adding the cheese too early, which can cause it to brown instead of melt smoothly. Follow the two‑stage baking process for best results.
Why does this recipe bake the orzo first and add cheese and spinach later instead of mixing everything together at the start?
Baking the orzo first ensures it absorbs the stock and reaches the right texture without the cheese melting too early. Adding cheese and spinach later preserves the cheese’s creamy melt and keeps the spinach bright and tender.
Can I make Borsin Spinach and Sun‑Dried Tomato Orzo ahead of time and how should I store it?
Yes, you can assemble the dish, cover it, and refrigerate for up to 24 hours before the final bake. Store it in an airtight container and bake as directed, adding an extra minute if it’s cold.
What texture and appearance should I look for when Borsin Spinach and Sun‑Dried Tomato Orzo is done cooking?
The orzo should be tender but still slightly al dente, the sauce creamy and glossy, and the cheese fully melted with a light golden sheen. The spinach should be wilted and evenly distributed throughout.
What does the YouTube channel Sammy Montgoms specialize in?
The YouTube channel Sammy Montgoms focuses on fast, family‑friendly recipes that can be prepared in under 10 minutes, often featuring one‑pan meals, creative shortcuts, and approachable flavor combinations.
How does the YouTube channel Sammy Montgoms' approach to quick American comfort food differ from other cooking channels?
Sammy Montgoms emphasizes ultra‑quick prep, minimal cleanup, and using pantry staples while still delivering bold flavors. Unlike many channels that rely on elaborate techniques, Sammy’s videos show how to achieve restaurant‑quality results with everyday kitchen tools.
Last updated: September 2, 2026
